Chef Santo Bruno

Torta di noccioli

This type of cake reminds me of when I went to Palermo, Italy, to see my brother and his family. At the time, there was a wedding going on that was being catered. I walked into the kitchen and noticed that in the oven there were six little cakes. I knew they were for the wedding, but the smell was driving me crazy and I just wanted to eat one! So my brother showed me how to make this cake. It’s so delicious that now I want to share it with all of you. I hope you enjoy this cake as much as I do.

​You’ll Need:

2 sticks butter
1½ c. powdered sugar
½ c. honey
9 eggs
1 lb. nocciole (hazelnuts), ground
¾ lb. all-purpose flour
6 oz. vanilla extract
1 tsp. salt


Combine all ingredients in a bowl. Mix in a small mixer with a whipping attachment for approximately 25 minutes. Transfer the mixture into a spring-loaded cake pan. Bake at 400°F for about 45 minutes. Before taking the cake out, check with a thermometer that it is 180°F inside. Remove from the oven and let cool for 1 hour before serving.

Chef Bruno is PMQ’s culinary advisor, with 40 years of international pizza experience. He is the corporate chef for Marsal & Sons, and the culinary coach of the U.S. Pizza Team.